Banana, Carrot, Zucchini and Oatmeal Quick Bread
Preheat oven to 350*. Grease and flour one loaf pan (6 cup capacity)
Ingredients
3/4 cup walnuts, toasted, peeled and broken up into medium pieces
2 cups all purpose flour
1/2 tsp. baking soda
2 tsp. baking powder
3/4 tsp. salt
1/3 cup instant oatmeal, unflavored
1 ripe banana, mashed
1/2 cup canola or safflower oil
1/3 cup light brown sugar
1/3 cup granulated sugar
2 eggs, room temp.
1/3 cup water
1 1/2 tsp. vanilla
2/3 cup zucchini, finely grated
1/3 cup carrots, medium grated
Preparation
Whisk together flour, baking soda/powder and salt. Stir in the oatmeal. Set aside. In the bowl of a standing mixer, combine banana, oil, sugars, and eggs. Beat at medium low until combined. Slowly add in water at low speed, then beat at medium high for three minutes. Add the vanilla, zucchini and carrots, and beat at low for 10 seconds. Then add the flour mixture, beating at medium for 20 seconds. Finally add the walnuts, beating at medium for another 10 seconds. Scrape into a prepare loaf pan and bake for 15 minutes. Then, quickly score the length of the loaf with a shallow knife, returning to oven and baking for another 34-45 minutes until tester comes out clean and top is nicely browned. Cool in the pan on a rack for 10 minutes, then remove from pan and cool completely.